Recently, the Codex Committee on Spices and Culinary Herbs (CCSCH) has finalised and recommended quality standards for four spices; cloves, oregano, basil, and ginger, during its fifth session held virtually from 20th -29th April 2021.
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The committee forwarded these four new standards to the Codex Alimentarius Commission (CAC) for adoption at final step 8, as full -fledged Codex standards.
The committee also took up the following new work items: to develop Codex standards for small cardamom and turmeric, and to develop the first group standard for spices that fall under the class ‘dried fruits and berries’.
CCSCH is the youngest of the Codex Commodity Committees. The Committee is Chaired by India and Spices Board India is its Secretariat. This committee is mandated to elaborate worldwide, science-based quality standards for spices and culinary herbs, in accordance with the Codex principles of consumer protection and fair trade practices. Dr M.R. Sudharshan is the current Chairman of the Committee.
